Turn the spicy up a notch with this easy to prepare and preserve meal! There's nothing like a bowl of comforting soup to welcome the crisp fall weather. This Crock-Pot Green Enchilada Chicken Soup is a taste of warmth and zesty goodness in every spoonful.
- 6 Boneless Skinless Chicken Thighs Diced
- 2 White Beans Canned 15 oz, drained and rinsed
- 28 oz can Green Enchilada Sauce
- 4 oz Salsa Verde
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 cup Heavy Whipping Cream
- 2 cups Shredded Monterey Jack Cheese
- 8 oz cream cheese diced into small pieces
- 3 cups Chicken Broth
- 1 Tablespoon Cornstarch
* 1 avocado sliced
* 1 bunch cilantro chopped
* 1 cup sour cream
Add the chicken, beans, green enchilada sauce, salsa verde, salt and pepper to the crock pot.
Cover and cook on low for 5-6 hours or on high for 3 hours.
Stir the cornstarch into the heavy whipping cream. Then stir the heavy whipping cream, Monterey Jack Cheese and cream cheese into the crock pot.
Cover and cook until the cheese has melted (30 minutes to 1 hour).
Serve topped with the sour cream, avocado slices and cilantro.
- Pour soup evenly on trays lined with silicone mats. Make note of the weight of the trays with food.
- Process according to freeze-dryer instructions.
- When finished freeze-drying, note the weight of the trays. The difference in weight of the trays before and after freeze-drying is the recommended amount of water needed to reconstitute the dish.
Add recommended amount of hot water to soup. Stir and let sit a few minutes until fully reconstituted. More, or less, than the recommended amount of water can be added to get the desired consistency.